Chicken supreme stuffed with provolone and spinach with warm roasted tomato sauce and parsley bulgur

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the plum tomatoes in a baking dish with 1 tablespoon olive oil, the whole garlic clove, half of the oregano, and a pinch of salt and pepper. Roast for 20 minutes, until the tomatoes are tender and lightly browned around the edges.

2. 2

   While the tomatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 2 chopped garlic cloves, the fresh spinach, half of the sweet paprika, and a pinch of salt. Cook for 2 to 3 minutes until the spinach wilts. Remove from the heat, add the lemon zest, and let cool slightly.

3. 3

   Butterfly the chicken breasts and season them with salt, pepper, and the lemon juice. Divide the spinach mixture among the breasts, add the provolone sticks, and close them with toothpicks.

4. 4

   Mix the breadcrumbs with the grated sardo cheese, the remaining sweet paprika, and a pinch of dried oregano. Dip each stuffed chicken breast first in the beaten egg and then in the breadcrumb mixture, pressing lightly so it adheres.

5. 5

   Arrange the chicken on a lightly oiled baking tray using 1 tablespoon olive oil. Bake at 220 °C / 425 °F for 18 to 22 minutes, or until golden and fully cooked through in the center.

6. 6

   For the bulgur, place the water in a saucepan with a pinch of salt and bring to a boil. Add the bulgur, lower the heat, and cook covered for 10 to 12 minutes until the liquid is absorbed. Turn off the heat, stir in the butter, chopped parsley, 1 tablespoon olive oil, salt, and pepper. Fluff with a fork.

7. 7

   Remove the roasted tomatoes from the oven and transfer them to a small skillet or saucepan along with any remaining onion from the baking dish, the peeled roasted garlic, and the pan juices. Mash roughly with a spoon or masher to make a warm rustic sauce. Adjust with salt, pepper, and the remaining oregano.

8. 8

   Remove the toothpicks from the chicken. Serve each portion over parsley bulgur and finish with the warm roasted tomato sauce on top or on the side.